Bear meat

Dark red game meat with coarse fibres and a layer of fat, needing long deep-freezing and full cooking, for long braising, goulash, roasts and cold roast.

Bear meat is dark red, almost burgundy game meat with dense coarse fibres, a noticeable layer of fat and a sweetish-specific taste, which must be deep-frozen for a long time and cooked through completely because of the risk of trichinellosis. It is long-marinated with vinegar, wine and spices and braised, boiled and roasted for several hours until tender; made into goulash, roasts, cold roast, sausages and stew.

Recipes with this ingredient

Bear meat stewed with whiskey and chokeberry sauceEstonian cuisine | Main courses

Bear meat slow-cooked with whiskey and black chokeberry sauce is a culinary masterpiece of Estonian cuisine, embodying the aromas of forests and the richness of traditions. This dish features a rich flavor and velvety texture due to long simmering in aromatic broth with berry wine and spices. The whiskey adds a refined depth to the taste, while the black chokeberry sauce provides a slight tartness and sweetness that harmonizes with the meat. Such a dish is especially valued for its authenticity and ability to highlight the unique character of game meat. Bear meat can be served with vegetables or substituted with moose, wild boar, or beef while maintaining traditional cooking methods. This delicacy is perfect for a festive dinner that can impress guests and offer them an unforgettable gastronomic experience.

360

Sayan Brown Bear CutletAuthor's cuisine | Main courses

Recipe from Olga Ladzina, Chef of Siberian Restaurant "Chemodan"